Olive Garden Copycat Ravioli Di Portobello
Description
This discontinued menu item can be easily made at home. It's deliciously prepared with mushroom ravioli, garlic, sun-dried tomato, all in a cheesy sauce.
Ingredients
2 lb. mushroom ravioli
3 T. butter
2 cloves garlic, minced
1 T. all-purpose flour or 1/2 T. cornstarch
1 1/2 T. sun-dried tomato paste
2/3 c. heavy cream
2/3 c. milk
2 T. freshly grated Parmesan cheese
1/4 c. shredded Mozzarella cheese
salt, to taste
black pepper, to taste
sun-dried tomatoes, fresh tomatoes or fresh parsley, for serving, if desired
Directions
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Bring a large pot of water to a boil; add the ravioli; cook following package directions until al dente.
Melt the butter in a small pot over medium heat. Add the garlic, flour, and tomato paste, cooking for 2 minutes.
Pour in the heavy cream and milk, whisking continuously. Increase heat to medium-high; bring to a simmer;
reduce heat to low. Add the Parmesan and Mozzarella cheeses; whisk until the cheese is melted and the sauce thickens. Season with salt and black pepper.
Serve the ravioli topped with the creamy sauce and garnished with sun-dried tomatoes, fresh tomatoes, or parsley, if desired.
4 servings.